Macaroni and Cheese Light |
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Prep Time: 35 Minutes Cook Time: 40 Minutes |
Ready In: 75 Minutes Servings: 4 |
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Ingredients:
1 1/2 cup(s) 2 percent cottage cheese |
1 tablespoon(s) all-purpose flour |
2 teaspoon(s) dijon mustard |
1 teaspoon(s) extra-virgin olive oil |
1 cup(s) fat-free milk, divided use |
1/4 teaspoon(s) freshly ground black pepper |
1 cup(s) grated extra-sharp cheddar cheese |
3 tablespoon(s) grated parmesan cheese |
1/8 teaspoon(s) ground ancho chile pepper |
1/4 teaspoon(s) nutmeg |
1/4 teaspoon(s) salt |
3 tablespoon(s) unseasoned breadcrumbs |
8 ounce(s) whole-grain elbow macaroni |
Directions:
1. Heat oven to 375 degrees. Coat an 8-inch square baking dish with cooking spray.
2. Bring a large saucepan of lightly salted water to a boil. Add the macaroni and cook according to package instructions. Drain and rinse with cold water, then set aside.
3. Meanwhile, in a small bowl, whisk together flour and 2 tablespoons of the milk. In a large saucepan, heat the remaining milk over medium heat until steaming.
4. Gradually whisk a few table spoons of the hot milk into the milk-flour mixture, then whisk this mixture back into the saucepan. Cook over medium heat, stirring constantly, until the sauce is smooth and slightly thickened, 1 minute.
5. Remove the sauce from the heat and stir in cheddar cheese, mustard, salt, black pepper, ancho chile pepper and nutmeg. Set aside.
6. In a food processor or blender, puree the cottage cheese until very smooth. Stir into the sauce. Stir in the cooked macaroni and spoon the mixture into the prepared baking dish.
7. In a small bowl, stir together breadcrumbs and olive oil until well blended. Stir in the Parmesan and sprinkle the mixture over the macaroni and cheese. Bake for 40 to 45 minutes, or until browned on top and bubbling.
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